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California Grill Texas Tortilla Soup


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La-times

Ingredients:

  • 8 c Chicken broth
  • 2 ts Cumin
  • 3 ts Ground New Mexico chile powder
  • 1 1/2 lb Boneless skinless chicken breasts; diced
  • 1 c Diced onions
  • 1 c Diced celery
  • 2 Minced jalapenos
  • (or 1/2 cup minced canned jalapenos)
  • 1 tb Minced garlic
  • 3/4 c Butter
  • 1/2 c Flour
  • 1/2 c Half-and-half
  • 1/4 c Minced cilantro
  • 3/4 c Chopped green onions
  • 1 1/2 c Shredded Jack cheese; optional
  • 2 c Tortilla strips

Directions:

Bring chicken broth, cumin and chile powder to boil. Meanwhile, saute chicken, onions, celery, jalapenos and garlic in 1/4 cup butter in skillet over medium heat until chicken juices run clear when pricked with fork, about 10 minutes. Remove from skillet and set aside. Melt remaining 1/2 cup butter in same skillet over medium-low heat. Stir in flour to make roux and cook until thickened, 2 to 3 minutes. Stir roux into boiling stock, then add chicken-vegetable mixture. Remove from heat and add half-and-half and cilantro, stirring until smooth. Garnish with chopped green onions, cheese and tortilla strips. Yields 6 servings.
 
Each serving: 532 calories; 1,420 mg sodium; 120 mg cholesterol; 33 grams fat; 27 grams carbohydrates; 31 grams protein; 2.31 grams fiber
 
Recipe Source: Los Angeles Times - 03-24-1999 Recipe from California Grill in Camarillo, CA
 
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
 
Converted by MM_Buster v2.0l.